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Cakes & Cupcakes

Glazed Cranberry Mini Cakes – Thanksgiving Special

White Crème Cranberry cupcakes are the most perfect side for breakfasts treats or desserts. Fresh cranberries and cool white glaze make it a very scrumptious treat. Try them for the Thanksgiving Dinner this year and amaze your guests.

Yield: 30-35 Cupcakes  

Skill Level: Beginner

Prep Time: 20 Minutes 

All you will need is: 

Also See: No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

For the Crust:

¼ teaspoon Baking Soda

⅔ cup Hershey’s Premier White Chips 

1-¼ cups Fresh Cranberries (chopped)

1-⅓ cups All-Purpose Flour

1-¼ teaspoons Vanilla Extract

¼ teaspoon Salt

2 tablespoons Milk

⅓ cup Brown Sugar (packed)

¾ teaspoon Baking Powder

½ cup Walnuts (chopped)

⅓ cup Granulated Sugar

1 Egg

⅓ cup Butter (softened)

White Glaze for drizzle (prepared)

All you need to do is: 

Pre-Heat the oven to 375°F. 

Line a small muffin tray with cupcake-liners and grease them.

Beat sugar, brown sugar, egg, vanilla and butter in a bowl until nice and fluffy.

In another bowl stir together flour, baking powder, baking soda and salt. Now slowly add into the butter mix.

Add milk gradually until the batter is blended well. Now add in the fresh cranberries, walnuts and ⅔ cup of white chocolate chips. 

Pour the batter in muffin cups and fill about ¾ with it. 

Bake the muffins for about 20-25 minutes or until a wooden pick comes out clean. 

Let cool for about 7 minutes and remove from the pan to a wire rack. Then let cool completely.

Drizzle the white glaze and refrigerate for about 10 minutes so the glaze will set. 

Serve and Enjoy.

Happy Thanksgiving!

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Butterscotch Nut Cookie Tart – Thanksgiving Special

Chopped walnuts provide this delicious classic with a nutty texture and delightful bite to it. Go ahead and try our take on this Butterscotch Nut Tart for your Thanksgiving Dinner this year. 

Yield: 8 Servings  

Skill Level: Beginner

Prep Time: 10-15 Minutes 

All you will need is: 

For the Crust:

8 oz. Refrigerated Pie Crust

2 Eggs (beaten)

½ teaspoon Salt

1 cup Walnuts (Chopped)

Vanilla Ice Cream (optional)

½ cup All-Purpose Flour

½ cup Butter (softened)

2 teaspoons Rum Extract

¾ cup Hershey’s Butterscotch Chips

1 cup Sugar

Also See: Pumpkin Swirl Brownies – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300-375°F. get the pie crust out of the box and put it on the bottom of a 9-inch springform dish.

In a medium bowl, add in the butter and cream it. Not add in the eggs and the rum essence and blend well. 

Now in another bowl mix together the sugar, flour and salt. Pour it back into the creamed butter mix. 

Fold in the chips and the walnuts. Now spread the batter in pan on the crust and fold the edges loosely over the batter. 

Bake the pie for about 45 minutes or until the crust becomes golden brown. Let it cool for about 10 minutes on a rack.

Take out of the pan and cool down for another hour. Cut into slices and serve slightly warm with vanilla ice cream.

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Pumpkin Swirl Brownies – Thanksgiving Special

Colorful and attractive as well as moist and dense, these Pumpkin Swirled Brownies are the perfect warm dessert to make for your upcoming Thanksgiving Dinner.

Yield: 10 Servings  

Skill Level: Intermediate

Prep Time: 20 Minutes 

All you will need is: 

For the Crust:

½ cup Butter (unsalted)

½ cup Hershey’s Cocoa

1 teaspoon Vanilla

½ cup All-Purpose Flour

1 Egg

1 Egg Yolk

⅓ cup Pumpkin (canned)

½ teaspoon Pumpkin Pie Spice

1/3 teaspoon Salt

1 cup Sugar

3 tablespoons Sugar (additional)

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300°F. line a baking dish with wax paper and set aside for later use.

In a large microwave-safe bowl, pour in 1 cup and 2 tablespoons of sugar, butter, and cocoa powder.

Heat in the microwave at high heat for about 30 seconds. Stir occasionally. Heat for about 30 seconds more and stir. 

Let the mixture sit for about 1 minute. 

Add in the egg, vanilla and salt to the chocolate mixture. 

Now add in the flour and stir well until blended well. Pour the batter in the prepared baking dish and set aside.

Mix the pumpkin with the rest of the sugar, egg yolk and the spice in a small bowl. 

Now use spoons to pour the pumpkin sauce on the brownie batter and swirl with a toothpick or knife to create a marble effect.

Bake the brownie for about 35-40 minutes or until the wooden pick comes out clean or with moist crumbs.

 Let cool completely on a wired rack. Use the extended parchment to lift the brownie out of the pan. 

Cut into slices and serve warm. Cover and store the leftovers in the refrigerator. 

Happy Thanksgiving!

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No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

Falling into just the right color scheme for Thanksgiving, these amazing and delicious cheesecake bars are easy and quick to make dessert that will impress the crowd at your Thanksgiving Dinner this year.

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 10 Minutes 

All you will need is: 

For the Crust:

⅓ cup Butter (melted)

Pinch of Salt

2 tablespoons Brown Sugar

1-½ cups Chocolate Cookie Crumbs  

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

For the Filling:

2 cups Heavy Whipping Cream

½ cup Sugar

8 oz. Cream Cheese

½ teaspoon Salt

2 teaspoons Vanilla Extract

½ cup Reese’s Pieces

½ cup Reese’s Minis

For the Topping:

½ cup Reese’s Minis and Pieces

All you need to do is: 

Mix cookie crumbs, brown sugar, butter and salt in a bowl. 

Pour the cookie mix in a baking dish lined with wax paper and press to set evenly. Chill in the refrigerator to harden.

In another bowl, put the cream cheese and beat until smooth. Now add in the cream and beat until incorporated well. 

Now add in the sugar, peanut butter, vanilla and salt and mix until smooth. Fold in the ½ cup of Reese’s Minis and Reese’s Pieces Candy. 

Now pour the cream cheese mix on to the cookie crumbs crust and smooth out the top with a spatula. 

Top the cheesecake off with the remaining Reese’s Pieces and Minis. 

Let chill in a freezer for about 3 hours or so. Take out and let soften slightly. Now cut into bars and serve. 

Happy Thanksgiving!

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No-Bake Layered Pumpkin Pie – Thanksgiving Special

Give this easy no-bake pumpkin pie a go this year at Thanksgiving Dinner. With a rich and decadent cream cheese filling and sneaky layers of chocolate this is the best dessert for you try out this time around. It is fuss free and delicious and will make you forget your old dessert recipes. 

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 11-15 Minutes 

All you will need is: 

½ cup Powdered Sugar

¾ cup Milk

1 or 9 oz. pack Crumb Crust

1 cup Canned Pumpkin

¼ teaspoon Cinnamon (ground)

2 cups Whipped Topping (thawed and divided)

8 oz. Cream Cheese

1 pack Instant Vanilla Pudding 

½ Cup Hershey’s Chocolate Spread

¼ teaspoon Pumpkin Pie Spice

Also see: Easy Chocolate Cinnamon Buns

All you need to do is: 

In a large bowl, beat the cream cheese and the powdered sugar until smooth and creamy. Now add in the milk and the pudding mix and beat well. Take out 1 cup mixture in a separate bowl and then blend in the chocolate spread. Spread the mix evenly on the crumb crust.

Now to the rest of the cream cheese mixture, add in the pumpkin spice, the canned pumpkin and cinnamon. 

Add in 1 cup of whipped topping and mix. Now pour it on to the chocolate layer and spread evenly. On the top spread the remaining whipped cream topping and refrigerate for 2 hours or until set.

Garnish and serve.

Happy Thanksgiving!

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Blondie Squares

This delicious Blondie is a lighter version of a brownie. The fruit and nuts make it a terrific lunch box or after school snack.

Yield: 20-22 Servings 

Skill Level: Beginner

Prep Time: 20 Minutes

All you will need is:

120 grams Butter (melted)

250 grams Hershey’s Dark Chocolate (chopped)

1 cup Caster Sugar

2 Eggs (lightly beaten)

1 teaspoon Vanilla Extract

1-¼ cup All-Purpose Flour

 ¾ teaspoon Baking Soda

½ teaspoon Cinnamon

1 cup Sultanas

½ cup Walnuts (chopped)

½ cup Dried Cranberries

Also See: Easy Biscuits with White Chocolate Ganache

All you need to do is:

Cream the butter, sugar, vanilla and eggs in a bowl. 

Now add in the sifted flour, baking soda and cinnamon.

Fold in the dried fruit, walnuts and the melted chocolate.

Pour the mix in a greased baking pan. Bake in the oven at 160⁰C for about 45-50 minutes or until firm. 

Let it cool before slicing into the Blondie. Store it in an air-tight container.

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Chocolate Lamington Truffles

Rich and decadent in taste, these Lamington Truffles are just what you need for a high tea or an evening tea or a dessert after a meal. Go ahead and try these out!

Yield: 18-20 Fingers

Skill Level: Beginner

Prep Time: 30 Minutes

All you will need is:

250 grams Cream Cheese (chopped)

200 grams Hershey’s Semi-Sweet Chocolate (chopped)

250 grams Lamington Fingers (crumbed)

90 grams Hershey’s Sweet Chocolate (crushed)

Also See: Easy DIY Cute Turtle Cookies Recipes

All you need to do is:

Combine the cream cheese and the chocolate in the microwave and heat at high heat until cream cheese is soft and the chocolate is melted. 

Mix it well to combine and add the lamington finger crumbs.

Let the mixture chill until it becomes shapeable.

Roll a tablespoon of mix into a ball and roll it out in the sweet chocolate flakes and place on a baking tray lined with parchment paper.

Let chill until firm and serve chilled.

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Chocolate Espresso Twinkies

Try out the recipe for our homemade Chocolate Twinkies and we bet you will not have to buy readymade Twinkies ever. Here we go!

 Yield: 20 Twinkies

Skill Level: Intermediate 

Prep Time: 90 Minutes

All you will need is:

For the Cake:

1-½ cups Sugar 

3 Eggs 

½ cup Unsweetened Cocoa Powder 

1 teaspoon Baking Soda 

¼ teaspoon Baking Powder 

½ teaspoon Salt 

10 tablespoons Unsalted Butter (softened)

½ cup Buttermilk 

Nonstick Cooking Spray 

Canoe Pan for Twinkies 

1-¼ cups Cake Flour 

½ cup Cocoa Powder 

1 teaspoon Vanilla Extract 

½ cup Coffee 

For the Filling:

1-½ cups Sugar 

3 Eggs 

Also see: Amazingly Delicious Chocolate Cinnamon Buns Recipe

All you need to do is:

Place a rack in the middle of the oven and preheat the oven to 350⁰ degrees. 

Grease the canoe pan with cooking spray.

Sift together the flour, cocoa, baking soda, baking powder and salt a few times in a large bowl. 

Beat butter and sugar in a stand mixer on high speed until combined well. 

Now lower the speed and add the eggs (one at a time), mixing until each it is well combined. Now, beat on high speed until light and fluffy for about 6 minutes.

Now beat in ⅓ of the flour mixture. Mix in the buttermilk and vanilla and then another ⅓ of the flour mixture. 

Add in the coffee, then the remaining flour.

Fill each mold halfway with batter and bake for 15 to 17 minute or until a wooden pick inserted comes out clean. 

Also See: Happy Veterans Day- Honoring All who Served!!!

Let them cool in the pan for 30 minutes. Then shift them to a wire-rack and let them cool completely.

Beat cream cheese, cream and vanilla in a stand mixer. 

With the mixer on low speed, add in the sugar gradually and beat until combined. 

Add the espresso and beat until combined.

For the Twinkies, fill them with the filling using a piping bag. 

Serve with tea or coffee and enjoy.

Kudos, Shack-OH-Merry!!

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Chocolate Cinnamon Buns

These cinnamon buns are amazing. We wanted to do something different with our normal cinnamon rolls so we tried doing the cc. And guess what it turned out to be absolutely fantastic. Try them out!!

 Skill Level: Intermediate

Prep Time: 30 Minutes

Yield: 12 Servings

All you will need is:

For the Dough:

2-½ cups All-Purpose Flour 

1 teaspoon Salt

1 tablespoon Sugar

4 teaspoons Baking Powder 

1 pint Heavy Whipping Cream 

Chocolate Cinnamon Filling:

4 tablespoons Butter 

½ cup Brown Sugar 

1-½ tablespoon Cinnamon 

½ cup Hershey’s Milk Chocolate Chips 

For the Chocolate Glaze:

1-¼ cups Powdered Sugar 

1 tablespoon Hershey’s Cocoa Powder 

½ teaspoon Vanilla Extract 

2 tablespoon Milk 

All you need to do is:

Mix in the flour, salt, sugar and baking powder in a large bowl until evenly combined.

Now combine the heavy whipping cream with the dry mix to form a dough.

Dust a clean work surface with flour and turn the dough out onto the surface. 

Now slightly work the dough on the dusted station to form a smooth and cohesive dough (do not knead the dough). 

Shape the dough in small rectangles with your hands and use a rolling pin to flatten them out in a larger rectangle.

Make sure that the surface is dusted well to avoid sticking the dough.

Preheat the oven to about 375⁰F. 

Also see: Hot Chocolate Soufflé

To make the chocolate cinnamon filling, melt the butter in a separate bowl and stir in the brown sugar and the cinnamon in it.

Spread the cinnamon sugar mixture over the surface of the rolled dough, from edge to edge. 

Sprinkle the chocolate chips on top of the cinnamon sugar mixture.

Now roll the dough up from one side to another to have an approx. 16” long roll.

Use a knife or clan dental floss to cut out the roll into 12 equal buns (size may vary depending on how big you want your buns to be).

Grease a casserole dish and place the buns in it (slightly close together). 

Bake the buns for 20-25 minutes or until they are golden brown on top.

Allow the buns to cool. Prepare the glaze while the buns are cooling. 

Place the powdered sugar in a bowl and add the cocoa powder, vanilla extract, and milk. 

Stir the ingredients until they form a thick, chocolaty glaze. 

Once the buns are mostly cooled, drizzle the glaze over top and enjoy.

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Hot Chocolate Soufflé

This recipe will put your baking skills into a test. The recipe is a combination of cake and pudding.

Skill Level: Expert

Prep Time: 30 Minutes

Yield: 8 Servings

All you will need is:

2 cups Milk

¼ teaspoon Salt

¼ cups Sugar

½ cup All-Purpose Flour

8 Egg Whites

1 teaspoon Vanilla Extract

6 Egg Yolks (well beaten)

¼ teaspoon Cream Of Tartar

2 tablespoons Butter/Margarine

1 cup Sweetened Whipped Cream

1 cup Hershey’s Cocoa Powder

All you need to do is:

Move the oven rack to lowest positions. Lightly butter 2 quart soufflé dishes. 

Sprinkle it with sugar. 

Heat oven to 350⁰f. Fit aluminum foil around the dish. Lightly butter one side of the foil. 

Attach foil with the buttered side down allowing foil to extend 2 inches above dish. Tape the foil to secure it.

Stir together cocoa, 1 cup sugar, flour and salt in saucepan. 

Stir in milk stirring constantly with whisk, until mixture boils. 

Now remove it from heat and slowly stir the egg yolks into chocolate mixture and blend well. Combine the egg mixture with chocolate one in pan, blending well. 

Cook and stir for 1 minute. 

Add butter and vanilla, stirring until blended.

Set aside and let cool for 20 minutes.

Beat the cream of tartar with egg whites until soft peaks are formed then add the remaining ¼ cup sugar and beat until soft peaks are formed. 

Also see: Stacked Brownie Delight Recipe

Gently fold the chocolate mixture into ⅓ beaten egg white mixture. 

Lightly fold chocolate mixture into remaining beaten egg white mixture just until blended (do not over fold).

Pour the mixture into the prepared dishes and smooth top with spatula. 

Place dishes into a larger pan and fill the pan with hot water.

Bake for 1 hour and 10 minutes or until set. 

Remove soufflé dish from water. 

Carefully remove foil and serve immediately with whipped cream. 

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